1. To make the soup: Heat the oil in a saucepan over a medium-high heat. Add the leeks and the shallots, sauteing for 5 minutes. Stir in the wine and garlic, simmering for 5 minutes. Add the broth, carrots and 2 cups of water. Cover and then reduce to a medium-low heat, simmering for 45 minutes until the carrots become tender.
2. To make the pesto, in a skillet, heat the fennel seeds for 3-4 minutes, until the seeds darken. Shake the pan frequently. Transfer to a bowl and then cool. Place inside a mortar and pestle and pound until these are finely ground. Add the pine nuts, fennel fronds, garlic, and salt. Pound to a paste.
3. Puree the soup in a blender until it forms a smooth mixture. Thin this using 1 cup of water to achieve the desired consistency. Garnish with pesto to serve.